„The Zaza cocktail is not so old but that it is new, and it finds favor with many of the Broadwayites. It is made up of dry gin, Dubonnet, and orange bitters, served in a cocktail glass. A modification of this, known as the Dubonnet cocktail, is made of Dubonnet, brandy, and orange bitters, the only difference being the substitution of brandy for the dry gin.“

The Zaza cocktail is not so old but that
it is new, and it finds favor with many of
the Broadwayites. It is made up of dry
gin, Dubonnet, and orange bitters, served
in a cocktail glass. A modification of this,
known as the Dubonnet cocktail, is made
of Dubonnet, brandy, and orange bitters,
the only difference being the substitution
of brandy for the gin.

Into a mixing-glass place some cracked ice, two dashes of Orange bitters,
one-third jiggerful of dry sherry an d two-thirds jiggerful of French Dubonnet;
stir thoroughly, strain into a chilled cocktail-glass, squeeze a piece of lemon
peel over the top and serve with ice water on the side.

1908 William Boothby: The World’s Drinks. Seite 30. Zaza Cocktail.

(FRENCH.)
Half Dubonnet and half dry English gin, cooled well and served in a
vermouth or cocktail-glass, is known as a Zaza Cocktail in all French cafes.

1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 24. Dubonnet Cocktail.

Into a mixing-glass place some cracked ice, two dashes of Orange bitters,
one-third jiggerful of dry sherry and two-thirds jiggerful of French Dubonnet;
stir thoroughly, strain into a chilled cocktail-glass, squeeze a piece of lemon
peel over the top and serve with ice water on the side.

1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 24. Zaza Cocktail (French).

Half Dubonnet and half dry English gin, cooled well and served in a
vermouth or cocktail-glass, is known as a Zaza Cocktail in all French cafes.

1912 William Boothby: The World’s Drinks and How to Mix Them. Anhang. Dubonnet Cocktail.

Equal parts of French Dubonnet wine and Coates Plymouth gin served
as cold as possible is a Dubonnet Cocktail.

1912 William Boothby: The World’s Drinks and How to Mix Them. Anhang. Za Za Cocktail.

Over the ice in the mixing glass pour
one-half measure Dubonnet
one-half measure dry gin;
Stir until cold and strain into serving
glass. A dash of French vermouth
may be added to this drink if desired.

Dubonnet is one of the best-known appetisers in the world. It is not only used for cocktails but also as a cooler and highball.

The Dubonnet Cocktail, formerly called „Zaza Cocktail,“ includes:
1/4 gill of Gin.
1/4 gill of Dubonnet.
Stir up in ice, strain into a cocktail-glass, and squeeze orange-peel on top.

When desired dry, use 2/6 gill of Gin and 1/6 gill of Dubonnet instead of equal parts.

In San Francisco the Dubonnet Cocktail is made differently. Its ingredients are:
3 dashes of Orange Bitters.
2/6 gill of Dubonnet.
1/6 gill of Dry Pale Sherry.
Stir up well, strain into a cocktail-glass, with a cherry and lemon-peel squeezed on top.

Another Cocktail made with Dubonnet which is very popular in London just now includes:
1 dash of Orange Bitters.
1 dash of Angostura Bitters.
1/6 gill of Dubonnet.
1/6 gill of Sherry.
1/6 gill of French Vermouth.
Orange-peel squeezed on top.

1922 Robert Vermeire: Cocktails. Royal Cocktail.

Fill the bar glass half full of broken ice and add:
1 dash of Orange Bitters.
1 dash of Angostura Bitters.
2/6 gill of Gin.
1/6 gill of Dubonnet.
Stir up well, strain into a cocktail-glass, add a cherry, and squeeze lemon-peel on top. This
drink is called Royal because it was first introduced at the Royal Hotel in Dieppe, 1921.

The stage, whether or not it drove men to drink in
those days, certainly inspired much drinking, and suc-
cessful plays often stood godfather for bartenders‘ con-
ceptions. …

Mrs. Leslie Carter must have heard, when
she helped put Mr. Belasco large on the theatrical map,
that „Zaza“ made one of its biggest hits in the form of
an invention of a Waldorf barman. The Zaza cocktail
was somewhat milder than the Salome, for only one-
third of its content was Old Tom Gin, that being allied
with two-thirds Dubonnet and two dashes of Orange
Bitters.

1/3 gill of Dubonnet.
1/6 gill of Dry Gin.
1/2 teaspoonful of Orange Bitters.
1/2 shakerful of broken Ice.
The shaker is half filled with broken ice and
the Dry Gin is added. Next add the Dubonnet
and the Orange Bitters. Shake up and pass
through a strainer into a cocktail glass.
This is a very good apéritif.

1934 Bernard: 100 Cocktails. Seite 58. Royal Cocktail.

1/4 gill of Dubonnet.
1/2 gill of Gin.
2 dashes of Orange Bitters.
1 or 2 dashes of Orange Peel Juice.
1 Cherry.
1/2 tumblerful of broken Ice.
The tumbler is half filled with broken ice and
the Orange Bitters added. Then, add the
Dubonnet and the Gin. Stir well and pass
through a strainer into a small wine glass.
Serve with a cherry and a dash of orange peel
juice on top.
This cocktail makes an excellent apéritif.

MIXING A DUBONNET COCKTAIL
To make a Dubonnet Cocktail is one of the simplest opera-
tions of them all. Two ounces of gin and two ounces of
Dubonnet, a French preparation whose ingredients are
secret, should be shaken until cold and served in cocktail
glass. Easy, isn’t it? Try it with whisky or rum, instead of
gin. Maybe you’ll like it. I do.

The stage, whether or not it drove men to drink in
those days, certainly inspired much drinking, and success-
ful plays often stood godfather for bartenders‘ concep-
tions. …

Mrs.
Leslie Carter must have heard, when she helped make
David Belasco loom larger on the theatrical map, that
„Zaza“ made one of its biggest hits in the form of an
invention of a Waldorf barman. The Zaza cocktail was
somewhat milder than the Salome, for only one-third of
its content was Old Tom Gin, that being allied with two-
thirds Dubonnet and tw’o dashes of Orange Bitters.

Observations
This is not a very powerful drink, but the pe-
culiar flavor of Dubonett gives this cocktail a
certain distinction all its own. It is recommended
as a fairly satisfactory appetizer as well.

The most common version of this drink is equal
parts of gin and Dubonnet, decorated with a twist of
lemon peel.
A second version substitutes sloe gin for the dry gin.
A third version substitutes dry sherry for the gin.
Still another version consists of a Sweet Martini
with a dash of creme de menthe.

The most common version of this drink is equal parts of gin
and Dubonnet, decorated with a twist of lemon peel.
A second version substitutes sloe gin for the dry gin.
A third version substitutes dry sherry for the gin.
Still another version consists of a Sweet Martini with a dash of crème
de menthe.

To make 1 cocktail
2 ounces red Dubonnet
1 ounce gin
A dash of orange bitters
(optional)
3 to 4 ice cubes
1 strip orange peel
A 4-ounce cocktail glass, chilled
Combine the Dubonnet , gin, orange bitters (if you wish) and ice cubes in
a mixing glass. Stir very gently with a bar spoon, place a strainer over the
mixing glass, and pour into a cocktail glass. Twist the orange peel over
the cocktail glass to release the oil, and rub the cut edge of the peel
around the inside rim of the glass, but do not drop it in.